Cheddar and Tomato Soup
12 whole fresh tomatoes
2 small chopped onions
1/2 cup diced celery
1 cup chicken stock
1 cup cream
1 teaspoon ground basil
salt and black pepper to taste
8 ounces sharp or mild cheddar cheese, shredded
1. Combine tomatoes, onions, and celery in food processor
and blend until coarsely chopped.
2. Pour into large saucepan, add chicken stock, and bring
to a boil over medium heat. Simmer, uncovered, for 20 minutes.
3. Add cream. Season with basil, salt, and pepper.
4. Cook over very low heat for five minutes. Add cheese and cook,
stirring constantly, until cheese melts. Serve at once.